Restaurant Manager | Trophy Room Pizzeria & Pub

Boyne Resorts•Boyne Valley Township, MI

11d•Onsite

About The Position

Trophy Room Pizzeria & Pub, located inside the Clock Tower Lodge at Boyne Mountain Resort, is seeking a Restaurant Manager to lead the restaurant’s front-of-house and back-of-house operations. The manager leads from the front, attends to operational details, develops employees, and delivers a strong guest experience while applying Boyne Mountain’s L.E.A.D.S. values: Long-Term Thinking, Excellence in Execution, Attitude is Everything, Develop Great People, and Serve First. The manager oversees a team of 20 to 30 employees, supports hiring and performance management, and ensures effective scheduling and communication. The role also covers food and beverage quality, outlet and equipment upkeep, purchasing, inventory, financial reporting, cost control, budgeting, and menu development in line with brand standards. The manager sets a positive tone in a fast-paced, high-volume pub and pizzeria and promotes Trophy Room brand standards throughout the operation. Boyne Mountain team members can enjoy ski, golf, and waterpark passes, as well as discounts on food, beverages, retail, daycare, and more.

Requirements

An associate degree or equivalent from a two-year college or technical school, plus six months to one year of related experience, or an equivalent combination of education and real-world leadership experience.
Previous leadership experience and comfort managing a large, diverse team in a fast-paced environment.
Proficiency in Microsoft Word, Excel, and Outlook.
Availability to work days, evenings, weekends, and holidays.
A positive leadership approach and commitment to setting a strong restaurant culture.

Nice To Haves

Experience with Point of Sale software.
Experience with food and beverage inventory management.

Responsibilities

Oversee all front-of-house and back-of-house operations.
Lead, coach, and inspire a team of 20 to 30 employees, including interviewing and hiring, conducting performance evaluations, motivating staff, and filling uncovered shifts through intentional scheduling and clear communication.
Monitor food and beverage quality, presentation, and portion sizes to maintain consistency and control costs.
Ensure cleanliness and maintenance of the outlet and its equipment.
Manage purchasing, monthly inventories, and financial reporting with the VP of Food and Beverage.
Develop and evolve the Trophy Room menu in alignment with brand standards.
Review monthly financial reports and keep expenditures within budget.
Make forward-looking operational decisions that protect the reputation of the dining destination.
Ensure guests have a positive experience and the team is equipped and ready to deliver it.
Set a positive, composed tone in a high-volume environment, including during busy periods.
Promote Trophy Room brand standards consistently across team members and all aspects of the operation.